Photograph by Eric Burson
Very edible, smells like blue cheese. Only drink the juice of the ripe stinky fruit. Its good for many things. Marketed as anticancer wonderfood along with the better-tasting Soursop/guanabana, it's good for cyst and fibroid. Make wine with it too.
When the fruit is opaque, pick them and tie them in a cloth so that the juices can drain into a container while squeezing them a little. Preserve juice or make into wine. Wait till they are opaque to pick and they STINK but they are a Natural healing agent... if you can swallow it!
Or put it in a glass jar in the sun till the jar is full of juice and the fruit has turned into little black pits then take a shot daily. You may want to mix a little noni juice with a lot of other juice. Taste is very unique but they are a super superfood.
Or take the fruit when it gets soft and starts to smell, put it in the blender, strain it and keep it in a glass container in the fridge to have a half cup in the morning. I can't stomach the smell and taste of the juice as prepared above but got quite used to the milder taste of the blend
Another recipe: Throw clean ripe fruit in a clean scalded bucket, cover and check back in a few days, you will have a honey colored semi fermented brew (nothing added) that is the best noni has to offer. Drink this sparingly, 2 oz a shot.. You can siphon this off, and bottle, then add water to the fruit to cover, and put it back for another couple of months (you can add a bit of sugar at this point to make sure the juice does not get too vinegary... Noni can be left as such for years, as it literally does not spoil if handeled in this manner. If, by some chance, it should turn to vinegar, its still good, strain and use to clean meats, veg, etc.
One can also make a salve out of noni for cuts, bruises, skin issues...